A true or false quiz!
Thank you for participating in the "Tell us all about your Food Safety knowledge, attitudes & practices!" questionnaire. Here are the answers to the true or false quiz.
If you did not participate in the survey, take the quiz now!Let's see how much you know...TRUE OR FALSE?
- Foodborne illnesses are diseases that are passed on to people by harmful bacteria that are present in contaminated food.
- Cross contamination is the passing of harmful substances or bacteria to food from food or from dirty equipment, utensils or hands.
- The temperature danger zone at which harmful bacteria will flourish is 0 - 15°C.
- The temperature danger zone at which harmful bacteria will flourish is 20 - 50°C.
- The temperature danger zone at which harmful bacteria will flourish is 5 - 60°C.
- The safe temperature to store cooked food at is -10°C.
- The safe temperature to store cooked food at is 35°C.
- The safe temperature to store cooked food at is >60°C.
- Cross contamination is the main cause of food poisoning.
- Defrosted food should never be refrozen.
- It is safe to use raw eggs in recipes that will not be cooked.
- Cooked leftover food should be re-heated thoroughly.
- Harmful bacteria multiply quickly at room temperature.
- Meat should be defrosted at room temperature overnight.
- Keeping cooked rice in the refrigerator helps to prevent foodborne illness.
- Cutting boards and cooking utensils should be washed thoroughly with hot soapy water.
- Cooked food should be cooled to room temperature before refrigeration or freezing.
- Leftover foods can be kept at room temperature for up to 2 hours.
- Salmonella is a harmful bacterium which causes food poisoning.
- Nausea and vomiting are common symptoms when you have food poisoning.
- One of the most important factors to control the growth of bacteria is time.
1 = True, 2 = True, 3 = False, 4 = False, 5 = True, 6 = False, 7 = False, 8 = True, 9 = True, 10 = True
11 = False, 12 = True, 13 = True, 14 = False, 15 = True, 16 = True, 17 = True, 18 = True, 19 = True, 20 = True, 21 = True.
Note from community manager: "I got 19/21 correct, how did you do? Were any of these statements news to you? - Thanks again for your insight!"
Want more? Try our other quiz about food labels by clicking here.